Vinification: Grapes are softly crushed and vinified in stainless-steel wine tanks at about 15°C. At the end of fermentation, maturation is carried out on lees. Foaming & maturation on lees: during springtime following the harvest period, the base wine undergoes a second fermentation into the bottle at a temperature of 12°C for about 30 days. Once second fermentation has ended, the bottles refine on their lees in the cellar, and are placed on one side for at least 12 months. The wine clarification occurs with the “mise en pointe” process after a complex “remuage” or “riddling”, and after that disgorging and dosage are carried out.
Colour: Brilliant straw-yellow colour with a persistent and fine-grained perlage.
Bouquet: Notes of white fleshed fruits and citrus, hebaceous and candy dried fruit. Scents of yeast bread crust ending.
Taste: Dry, fragrant and well balance to the palate. It is an around and harmonic wine.
Food pairing: Excellent with soups and elaborate fish dishes, tartare and tuna steak. Also well paried with seasoned cheeses.